BHA & BHT Free Cilantro-Lime Mackerel with Fennel & New Potatoes Sheet Pan Dinner
Sheet pan dinners don't get much more vibrant than this one — bold citrus, warm spice, and tender fish all coming together on a single pan with minimal cleanup. Mackerel is a deeply flavorful, oily fish that takes beautifully to a bright marinade of fresh cilantro, lime juice, lime zest, garlic, cumin, and turmeric, with just a hint of red pepper flakes for gentle heat. The new potatoes and fennel wedges go into the oven first, roasting until golden and caramelized at the edges before the fish joins them, so everything finishes at exactly the right moment. What makes this recipe such a smart choice for anyone avoiding synthetic preservatives is that every single ingredient is whole and fresh — there are no packaged sauces, no shelf-stable shortcuts, and no processed seasonings where BHA or BHT might quietly appear. The fennel adds a subtle anise sweetness that plays off the lime in a way that feels genuinely sophisticated without requiring any extra effort. Scatter the reserved fennel fronds over the top before serving and you've got a dinner that looks as good as it tastes. It's the kind of weeknight meal that earns compliments without giving away how easy it actually was.
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Learn more →Ingredients
4 servings
For the sheet pan
- 1 ½ lb new potatoes, halved
- 1 large fennel bulb, cored and cut into ¾-inch wedges, fronds reserved
- 3 tbsp extra-virgin olive oil, divided
- ¾ tsp fine sea salt, divided
- ½ tsp black pepper, divided
For the marinade
- ¼ cup fresh cilantro leaves and tender stems, finely chopped
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 garlic cloves, finely minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
For the fish
- 4 mackerel fillets (about 5–6 oz each), skin-on, pin bones removed
For serving
- lime wedges, for serving
- reserved fennel fronds, roughly chopped, for serving (optional)
Instructions
- 1
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
Toss the halved new potatoes and fennel wedges on the prepared sheet pan with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper until evenly coated. Spread in a single layer, cut sides down. Roast for 20 minutes, until the potatoes are just beginning to turn golden at the edges and the fennel is softened.
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